With a focus on fish and seasonal ingredients cooked with French culinary techniques, Nippon Cuisine is continuously evolving since its 2016 debut when HOSHINOYA Tokyo opened in Otemachi.

Utilising honed techniques and unique interpretations of the French culinary world, Executive Chef Ryosuke Oka has created a new "Nippon Cuisine" and one-of-a-kind dining experience that is now available at HOSHINOYA Tokyo.

Unlike traditional ryokans which are single-story and located away from urbanised areas, HOSHINOYA Tokyo is a 17-story tower of ryokan situated in the heart of Tokyo. Each floor is an exclusive domain, accessible only by the guests staying there, with dedicated staff providing the finest Japanese hospitality known as omotenashi.

"Nippon Cuisine - Gourmet Collection" will feature Edo food culture in the course meal as Chef Oka pays homage to the high-quality ingredients from all over Japan, and the nurtured delicacies of each region, all whilst expressing the wisdom of traditional cooking methods.

The following menu of Nippon Cuisine - Gourmet Collection is influenced by three Prefectures: Yamagata, Shimane and Nagasaki.

Starters

The course begins with a plate that focuses on soba (buckwheat noodles), sushi, and tempura, which are iconic dishes of Edo. The subtle sweetness of the tart dough and the elegant saltiness of caviar make this a well-balanced dish.

Omizuke (Yamagata Prefecture)

A specialty of Yamagata, Omizuke is a type of Japanese pickle using local greens that are pickled using soy sauce and shiso (Japanese basil). Confit of biwa trout, a species native to Lake Biwa, will be combined with Omizuke and drizzled with a creamy sauce.

Hosho-yaki (Shimane Prefecture)

Hosho-yaki is a dish in which seafood and mushrooms are wrapped in hosho paper and baked. At HOSHINOYA, thick and moderately fatty cutlass fish is combined with scallop mousse and a generous amount of matsutake mushrooms that is wrapped in hosho paper and then baked. Whipped sauce using green yuzu with a hint of crushed almonds for extra texture is served on top.

Karakai-ni (Yamagata Prefecture) and Kakuni-manju (Nagasaki Prefecture)

Usually boiled in soy sauce and sugar, this Karakai-ni slowly boils the dried fins of stingrays in red wine for a deeper flavour. By pairing it with pig's trotters marinated in Vin Rouge wine, the umami flavour creates harmony with each bite. When wrapped in the accompanying pao bread, it transforms into a kakuni-manju from Nagasaki. You can experience the fusion of both Yamagata and Nagasaki's food culture in this one dish.

Uzume-meshi (Shimane Prefecture)

During the Edo era, when people were forced to live a simple and economical life, people still wanted to eat gourmet food so they hid colourful ingredients under the rice. Soup using soft-shelled turtle as the main source of broth envelops the rice and ingredients, where a dash of aromatic truffles serves as an accent.

Executive Chef of HOSHINOYA Tokyo, Ryosuke Oka

Oka was born in 1985 in Shiga Prefecture. Since 2005, he has trained in French cuisine at Kobe Kitano Hotel, Restaurant Homage, and Pierre Gagnaire. He started his career at L'Hotel Hiei as an Executive Chef and then transferred to Sonore at Oirase Keiryu Hotel. He joined Hoshino Resorts in 2016 and was appointed the Executive Chef of HOSHINOYA Tokyo on May 1, 2023. Based on the idea of "creating dishes that can only be created locally," Oka utilises local ingredients and expresses the wisdom that has been passed down through traditional cooking methods in his own way.

Overview of Nippon Cuisine - Gourmet Collection

Price: 33,880 JPY per person (includes tax and service charge)

Reservations: Required

Available to: guests staying at HOSHINOYA Tokyo

Others: The menu is subject to change depending on availability of ingredients

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About Hoshino Resorts

Hoshino Resorts was first established as a Japanese inn/ryokan in 1914 in Karuizawa in Nagano Prefecture before it began the operation of other resorts in Japan. Today, it has evolved into a highly influential hotel management company and is run by 4th-generation family member Yoshiharu Hoshino. Providing a unique experience focused on the local charms of each destination and a high level of omotenashi, Japanese-style hospitality, the company has expanded rapidly out of Karuizawa since 2001 and now operates more than 60 accommodations both in and outside Japan with one of the following categories: luxury hotel brand “HOSHINOYA,” hot spring ryokan brand “KAI,” countryside resort hotel brand “RISONARE,” city tourism hotel brand “OMO,” free-spirited hotel brand “BEB,” or other unique lodgings.

https://www.hoshinoresorts.com/en/

About HOSHINOYA

HOSHINOYA is a luxury hotel brand with distinct themes, conceptualized from each location's land, history, and culture. Woven into these distinct themes is our attention to detail in every aspect from the design to hospitality, contributing to the creation of a one-of-a-kind world of HOSHINOYA. Enrich the heart with the epiphanies of travel through a unique stay experience.

https://hoshinoya.com/en/